Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 small cauliflower, trimmed and cut into florets
- 1/4 cup mint leaves
- 1/4 cup extra virgin olive oil
- 2teaspoons honey
- 1 pinch cracked black pepper
- 1 1/2 cup white quinoa
- 1 cup baby spinach
- 1tablespoons cumin seeds
- 3 clove garlic, unpeeled
- 1tablespoons lemon juice
- 1/2 cup flaked almonds, toasted
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
24% of daily energy intake*
Protein
15.4grams
Fat
26.0grams
Carbs
50.2grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C
Step 2 of 6
Bring a pot of water to the boil and cook your quinoa according to packet instructions.
Step 3 of 6
Place the cauliflower, cumin seeds and garlic on a large tray lined with non-stick baking paper.
Step 4 of 6
Drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Turn ingredients briefly to coat everything with oil.
Step 5 of 6
Roast for 20 minutes or until the cauliflower is golden brown and cooked through.
Step 6 of 6
Transfer to a large bowl and add the cooked quinoa, almonds, mint & baby spinach and toss to combine. Place the lemon juice, honey and remaining oil in a small bowl and whisk to combine. Drizzle over the salad to serve.
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